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Help with GOOD lemon pepper herb type chicken

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zwiller

zwiller

Master of the Pit
Original poster
OTBS Member
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Nov 16, 2016
4,198
3,108
Sandusky, OH
I make good chicken a few different ways but cannot find a winner for this style and this is my favorite type of chicken!  My last few attempts usually end up as salty pledge tasting things.  Anyone please steer me in the right direction? 

Thoughts on next try would be a brine with added lemon juice followed by a low salt rub with lemon zest/pepper/herbs.  I have not tried using zest, maybe that will help.  I am pretty giving up on lemon pepper mixes but have not used them all.  

Many thanks in advance!
 
Last edited:
I too have a hard time finding a lemon flavor that I like. Any dry "lemon pepper" seasoning I've tried just tastes like salt with citric acid. Commercial lemon juice (brand name withheld) is just nasty bitterness. Actual lemon juice is the real thing but it's expensive to buy enough lemons, at least here in Ohio.

Recently I had decent results with this:

ac62c8_647c6a89d5504ddaa3a4a93e5d3596cf.png_srz_98

ac62c8_647c6a89d5504ddaa3a4a93e5d3596cf.png_srz_98


Tasted straight, it's an odd combination of good lemon flavor with some salt. I used it like a brine, in a ziplock bag, with skinned chicken thighs which I then baked. I was satisfied with the results. I haven't yet used it in conjunction with smoking.
 
Thanks Blue.  I know what you mean about being in Ohio, I'm in Sandusky.  I am not opposed to paying for the real thing if it really does work.  Gonna pick a zester.  I see alot of highly rated reviews of lemon chicken dishes with the use of zest.  Maybe that's at least part of it. 

This might sound crazy but back in the day we had a Kenny Roger's Roasters (I know, Seinfeld) and it was the best chicken I ever ate.  VERY INTERESTING you posted a tropical lemon blend as supposedly the KRR used calamansi fruit a tropical lemon with a lime meets tangerine I guess flavor. 
Where you get that stuff at? I've used lime drink mix for fajitas so I know the fruit does carry over into the meat from a brine. 
 
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